Iced marrow crispPastry recipe
Caramelized marrow seeds
- Squash (seeds) - 120 g
- Sugar - 30 g
- Water - 20g
- pumpkin seed oil - 1 CS
1- Bring the sugar and water to the boil, add the marrow seeds andcrystallize, stirring constantly, then leave to caramelize slightly.
2- Then add the marrow seed oil and mix well. Leave tocool.
Iced marrow crisp
- Frozen vegetable purée 100% : Pumpkin - 300 g
- Sugar - 130 g
- Water - 50 g
- Milk - 100 g
- Fresh cream - 100 g
- Egg white - 100 g
- Amaretto - 20 g
- Stabilizer - 1 g
1- Make a caramel with the sugar and water, mix in the cream and then addthe milk, the marrow puree, the stabilizer and the egg yolks.
2- Cook at 82°C stirring constantly (to thicken).
3- Then add the Amaretto, place in PacoJet containersand freeze, or place in the ice cream maker.
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Chocolate glaze with marrow seed oil
- White chocolate - 300 g
- Cocoa butter - 300 g
- pumpkin seed oil - 200 g
1- Heat the coca butter to 45°C, add the couverture and the oil and mix well.
2- Smooth the glaze and cover with a non-stick sheet.
Small marrow oil sponge
- Grilled marrow seeds - 40 g
- pumpkin seed oil - 40 g
- Flour - 20 g
- Egg - 150 g
- Sugar - 80 g
1- Place the marrow seeds and oil in a blender and blend to a paste.
2- Mix together all the ingredients in the Thermomix.
3- Sieve the mixture andplace in a siphon. Insert 2 cartridges of gas.
Spraythe mousse into a plastic recipient and place in the microwave at 900 watts forbetween 40 seconds and 1 minute.
“Grand Lait” chocolate cream
- Fresh cream - 400 g
- Milk chocolate 46% - 260g
1- Bring the cream tothe boil then pour into the melted couverture one third at a time and emulsify.Leave to cool overnight at 4°C.
2- Beat the cream with a whisk in order to obtain acreamy consistency.
Quetsche plums glazed in raspberry-infused hot mulled wine
- Frozen fruit purée 100% : Raspberry - 150 g
- Frozen fruits IQF : Dark-red plum - QS
- Red wine - 250 g
- Port - 100 g
- Sugar - 100 g
- Cinnamon (powder) - 1 pincée
- Vanilla sugar - 30 g
1- Bring the red wine,port, cinnamon and vanilla sugar to the boil.
2- Add the raspberrypuree and gently reduce.
3- To serve, glaze thequetsches in the raspberry-infused mulled wine.
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